# Loaded Veggie & Cheese Omelette

Loaded Veggie & Cheese Omelette — a easy recipe with 6 main ingredients, ready in about 15 min and serving 1. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 15 min
- **Serves:** 1
- **Difficulty:** easy
- **Tags:** breakfast, quick, vegetarian, gluten-free
- **Source:** https://savingrecipes.com/recipes/veggie-omelette

## Ingredients

- 3 eggs
- 1/4 cup shredded cheese
- 1/2 bell pepper
- Handful of spinach
- 3 mushrooms
- 1 tbsp butter
- Salt & pepper _(pantry staple)_

## Instructions

1. Sauté chopped pepper and mushrooms in butter; wilt in spinach, then remove.
2. Whisk eggs with salt; pour into the buttered pan over medium-low.
3. When nearly set, add veggies and cheese, fold, and slide onto a plate.

## Tips

- Medium-low heat, not medium-high. A browned omelette is a slightly overcooked one — the French standard is pale yellow with no colour at all.
- Cook the vegetables first and take them out. Raw vegetables release water into the egg and you get a soggy, weeping omelette.
- Take it off the heat while the centre still looks slightly underdone. It finishes cooking from residual heat inside the fold.

## Substitutions

- **Shredded cheese:** Gruyère melts beautifully, goat cheese adds tang, feta doesn't melt but works crumbled. Leave it out for dairy-free.
- **The vegetables:** Almost anything, as long as it's cooked and dry first. Tomatoes are the exception — seed and drain them or they flood the pan.
- **Butter:** Olive oil works. Butter tastes better and browns, but burns faster — keep the heat lower.

## Storage & reheating

Omelettes are a cook-and-eat dish; they turn rubbery reheated. If you want eggs that store, make a frittata instead — same ingredients, baked, good for 4 days.

## Common questions

### Why does my omelette stick and tear?

The pan wasn't hot enough when the egg went in, there wasn't enough fat, or the non-stick surface is scratched. Heat the pan, then add butter, then the egg.

### How many eggs per omelette?

Three for one serving in an 8-inch pan. More than that is too thick to cook evenly — make two omelettes rather than one big one.

### French or American style?

American folds a filling into a set omelette, which is this recipe. French is stirred constantly for a soft, custardy interior with no browning. Same ingredients, different technique.


_Photo: Esoterisme — CC BY-SA 4.0 (https://commons.wikimedia.org/wiki/File:Ejjeh.jpg)_